In a big bowl put the half flour, salt, olive oil, vinegar and the half of warm water.
Stir until forms soft dough, then knead and add little by little the remaining flour and water.
The dough should be silky, pliant, and smooth.
Cover and let it rest at room temperature at least 30 minutes before using.
Divide the dough into 9 or 6 equal parts.
Using a rolling pin make the phyllo sheets and use each one immediately.

INSTRUCTIONS for filling

Clean vegetables very well.
Chop them.

Grab a small amount of spinach put it in a strainer and rub the leaves to wilt.
Continue until you finish the spinach. Press firmly spinach to drain any remaining liquids and let it sit for 30 minutes in the strainer.

However, for our convenience:
Steam the spinach, put it in a strainer press it and let it drain very well.

In a shallow wide saucepan sauté chopped onion, leeks and scallions with 1/2 cup olive oil over medium/ high heat.